淀粉种类及添加量对鲜湿面质量的影响

Influence of Starches Varieties and Additive Amounts on Qualities of Wet-Fresh Noodle

将小麦淀粉、马铃薯淀粉、红薯淀粉、豌豆淀粉及玉米淀粉添加到小麦粉中制作面条,从鲜湿面色泽、质构及感官3方面,研究淀粉种类对面条的影响规律。结果表明:不同淀粉均能改善鲜湿面的色泽,玉米淀粉效果最佳;质构影响方面,除红薯淀粉外,其他淀粉的添加使得面条的硬度下降,黏附性、回复性、黏聚性升高,坚实度和拉断力随添加量的增加呈先升后降的趋势;感官评价方面,玉米淀粉、小麦淀粉、马铃薯淀粉显著增大了面条的色泽得分,豌豆淀粉和红薯淀粉显著影响了韧性和黏性得分。适量添加马铃薯淀粉(≤8%)可以显著改善鲜湿面的色泽及质量。

Wheat starch, potato starch, sweet potato starch, pea starch and corn starch were added to the flour to make noodle. The influence of starch on noodle was studied from color, texture and sensory aspects. Results indicated that all these starches can improve the color of noodle, meanwhile corn starch worked best. Hardness of noodles decreased, adhesiveness, resilience and cohesiveness increased by the addition of starched except for sweet potato starch, and firmness and pull - off force were first increased and then decreased with the increase amount of starch. On sensory evaluation aspect, corn starch, wheat starch, potato starch significantly increased the color score of noodle, while pea starch and sweet potato starch significantly impacted the toughness and viscosity. When the amount was not higher than 8% ,potato starch can improve color and cooked noodle＇s quality.